Pete's Mediterranean Risoni Salad

2 medium eggplant, cut into 1 cm slices

1 packet of risoni

Fresh herbs of choice (say basil, thyme, oregano, parskley, tarragon), chopped

Kalamata olives

Red cabbage, thinly sliced

1 – 2 tomatoes, salted (see below)

Currants

1 T butter or oil

Fresh asparagus

Haloumi

Optional, diced fresh chilli, tabasco sauce or chilli flakes

Marinade:

Juice of two limes

Amount equal to the lime juice each of balsamic vinegar and olive oil

3 cloves garlic, crushed

Salt

Combine marinade ingredients and set aside.

Grill eggplant slices and add to marinade. Refrigerate for 4 – 5 hours.

Prepare risoni according to the directions on the packet. Once cooked, rinse in hot water and then in cold.

Mix the eggplant, risoni, herbs, olives, cabbage and tomato.

Into a moderately hot frypan melt the butter add the haloumi. Add the heavy ends of the asparagus and after a minute or two, the tops. Fry until done.

Serve the salad topped with the hot haloumi and asparagus.  Sprinkle with chilli, if using.

Recipe by Pete Bufo

Image: "aubergine" by aGONIA89